Prepare In Your Usual Way And Cook On The Stove In The Cooking-Pail For Ten Minutes

Then put in the fireless cooker and leave for 8 to 10 hours.

( By using the fireless cooker you save at least 3 hours of coal or gas.)

Dried Fruits, Such As Peaches, Apples, Apricots.

And Prunes - These require long slow cooking and little sugar. Dried prunes do not require any sugar at all, as the long slow cooking develops the natural sweetness in the fruit.

Wash all dried fruit carefully. Put in cooking-pail and cover with cold water, using one pint of fruit to 1 1/2 pints of water. Bring to the simmering point on the stove and simmer for about 15 minutes. Then place in fireless cooker and leave for 6 or 8 hours or overnight.

(You save at least 3 hours of coal or gas by using the fireless cooker for these.)

Cereals - Put in cooking-pail and cook on the stove for about 15 minutes and then put in the fireless cooker and leave for 12 to 15 hours or overnight. Cereals require long slow cooking, and by using a fireless cooker you save a great many hours of coal or gas.

Creamy Rice Pudding - 1 cup rice, 1 pint milk, 4 tablespoons sugar, 1/8 teaspoon salt, some nutmeg or cinnamon.

Boil rice for about five minutes. Add milk without pouring off the water; then add sugar and salt. Pour into a buttered pail, cover tightly, and place in cooking-pail half full of boiling water. Boil over fire for five minutes. Then put in fireless cooker and leave for about 6 to 8 hours. When finished grate nutmeg over the top or sprinkle with cinnamon, or a stick of cinnamon may be boiled with the rice.

(You save more than 1 1/2 hours of coal or gas by using the fireless cooker.)

(It is well to place an inverted saucer in the bottom of the pail of hot water so that the pudding will not get too hot while cooking on the stove.)

Steamed Custard - 1 quart milk, 4 eggs, 1/2 teaspoon salt, 1/2 cup sugar, nutmeg.

Scald the milk in a double boiler; beat the eggs slightly and add the sugar and salt; then gradually add the scalded milk. Pour into buttered pail, cover tightly, and place in cooking-pail half full of boiling water. Boil over fire for 5 minutes; then place in fireless cooker for 1 1/4 hours to 2 hours. When finished grate a little nutmeg over the top of the pudding.

(It is well to place an inverted saucer in the bottom of the pail of hot water so that custard will not get too hot while cooking on the stove.)

Apples In Syrup - Pare and core sour apples and then cut in half. Make a syrup of 1 cup sugar and 1 cup water. Cook over fire in cooking-pail until clear. Add apples and boil five minutes. Then put in fireless cooker for 4 or 5 hours.

Note - Bear in mind that all the food must first be cooked on the stove in the cooking-pail for the length of time given. Then the cooking-pail, with the food in it, must be taken directly from the stove and put into the cooker without delay. This is absolutely necessary in order to retain in the pail and in the food the heat that is needed to continue the cooking.